|250.00 ml||flour — cake|
|1.00 kg||chicken livers — cleaned, soaked in milk|
|1.00||pepper — yellow and red, strips|
|125.00 ml||peri peri sauce|
|250.00 g||mushrooms — sliced|
|30.00 ml||fresh parsley — chopped|
Season the flour with 5 ml salt.
Take the chicken livers out of the milk and salt lightly.
Roll the livers in the flour until well coated and shake off excess flour.
Chill in the fridge for at least 30 minutes.
Heat the oil and stir-fry the peppers until they’re half done.
Add the chicken livers and stir-fry until they’re slightly brown on the outside.
Add the peri peri sauce and mushrooms.
Stir-fry until the mushrooms and livers are done and tasty.
Garnish with the fresh parsley and serve immediately with toast.